Egyptian Lentil Soup

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Egyptian Lentil Soup

 

1/2 onion, minced

1 or 2 garlic cloves, minced

1 1/2 cups red lentils (no soaking required)

4 1/2 cups water, or broth (or substitute 1 small can diced Muir Glen

fire-roasted tomatoes in place of 1 cup water)

1 teaspoon cumin powder

2 teaspoons Garam Masala powder

1/2 teaspoon or more curry powder (to taste)

salt to taste (after cooking)

3 to 4 tablespoons minced fresh cilantro, leaves and stems (optional)

 

Place all ingredients except salt in pot, bring to a boil, reduce to medium

heat, cover and cook for approximately 20 to 25 minutes. Salt to taste. Add

cilantro. Meanwhile, prepare quinoa, brown rice or other grain as soon as soup

starts cooking (see whole grains below). Then prepare greens, while both pots

are cooking.

If you¢re using organic carrots, scrub (don¢t peel) trim and slice on the

diagonal, stack and cut into thin, matchstick-sized strips. Serve as raw

crunchies or add to cooking soup for the final 2 to 5 minutes.

Wash one bunch of kale or collards (or a mix of both). Discard yellow leaves or

tough stem ends. Cut stems in one-inch pieces up to the leaf and place in large

steamer. Add leaves, cut in two-inch pieces. Steam for about 8 minutes or until

just tender. (Try to avoid letting color change from bright green to drab. This

best retains nutrients, flavor and color appeal.) If desired, toss with light

splashes of balsamic or apple cider vinegar and a little olive oil, salt and

pepper. Serve warm or cold.

Serve soup with grain and greens on the side, or as a lentil sauce over the

grain. Either way, try some crumbled feta cheese or a dollop of yogurt atop the

soup or sauce.